And while it’s taken a decade of working as chef and in management at a variety of notable Bay Area eateries ranging from Cavallo Point to Jardinière, he is getting closer to finally achieving that, with the debut of his Barrio Contemporary Mexican Cocina food booth in Marin.

Hopefully, a brick-and-mortar Barrio is coming next, too, since Rosas has his feelers (and applications) out for a permanent space in either Marin or Sebastopol.

For now, the Fairfax-based food service company operates primarily at the Marin Civic Center Farmers Market in San Rafael. Hours are limited from 8 a.m. to 1 p.m. on Sundays, and service is take-out, from a tiny, bright red tent.

While it’s a limited menu, too – between a half dozen and a dozen seasonal selections each week – Rosas says he is receiving warm reception for signatures like handmade tortillas for the tacos, plus locavore touches like Marin Sun Farms pork and beef, Barrett Farms chicken and eggs, and Solano Farm mushrooms.

Recipes are inspired by Rosas’ tiny hometown near Mexico City, in bites like the Torta el Chavo ($9.25), a pork belly, arugula, chipotle alioli and pico de gallo sandwich on a specialty bolillo roll made by San Francisco’s Crepe & Brioche Bakery.

The Barrio tent

“I’ve been looking for the right people who enjoy my food, and I’ve found them in San Rafael,” said the chef, who was chosen as a finalist from a candidate of list of 50 hopeful food vendors this spring to participate in the popular Civic Center market. “I’ve been waiting. As soon as I got picked, I gave my notice (at my other job).”

That job was food and beverage coordinator for Cavallo Point in Sausalito, a position that he had held for five years. Prior to that, he had spent nearly as much time working with Traci Des Jardins at Jardinière, plus in stints at restaurants like Boulevard, Zuni, Lark Creek Inn and Slanted Door.